I first tried this creamy vegan sun-dried tomato pasta on a rainy weeknight and it instantly became my go-to comfort meal. Silky cashew sauce, sweet-tangy sun-dried tomatoes, and a hit of garlic make a lush, dairy-free pasta that feels indulgent but is surprisingly simple. It’s perfect for a quick weeknight dinner, a cozy date night, or anyone craving rich, plant-based comfort food.
Why you’ll love this dish
This recipe hits a sweet spot: rich and creamy without dairy, speedy to make, and adaptable to what you have on hand. The cashews create a velvety base that mimics traditional cream sauces, while sun-dried tomatoes deliver concentrated umami and brightness. It’s approachable for cooks at any level and scales easily for leftovers or a crowd.
“Rich, tangy, and surprisingly decadent for a vegan pasta — friends asked for seconds.” — home cook
Reasons to try it:
- Quick: Most of the hands-on time is boiling pasta and blending a few ingredients.
- Budget-smart: Uses pantry staples (cashews, dried tomatoes) that last a while.
- Crowd-pleasing: Comfort-food texture and bold flavor that appeals to vegans and non-vegans alike.
- Flexible: Swap the pasta, add veggies, or boost protein depending on your needs.
The cooking process explained
Before you start, here’s the high-level flow so you know what to expect:
- Soak cashews briefly (unless you have a high-speed blender).
- Cook the pasta until al dente.
- Blend cashews, sun-dried tomatoes, garlic, broth, nutritional yeast, oil, and seasoning into a silky sauce.
- Warm the sauce in a pan, toss with pasta, and finish with herbs and garnishes.
This overview keeps the actual cooking easy: one blender, one pot, one pan.
What you’ll need
- Pasta of choice (spaghetti, penne, fusilli, or gluten-free pasta) — about 12–16 oz for 4 servings
- 1 cup raw cashews (soaked) — sub: silken tofu or cooked white beans for nut-free
- 1/2–3/4 cup sun-dried tomatoes (oil-packed or rehydrated) — if dry-packed, soak in hot water for 10–15 minutes
- 2–3 cloves garlic (or 1 tsp garlic powder)
- 1/2–1 cup vegetable broth (adjust for desired sauce consistency)
- 2–3 tbsp nutritional yeast (for cheesy, savory depth)
- 1–2 tbsp olive oil (use oil from sun-dried tomatoes for extra flavor if oil-packed)
- Salt and black pepper to taste
- Fresh basil leaves for garnish
- Vegan parmesan for garnish (store-bought or sprinkle of nutritional yeast + finely ground nuts)
- Red pepper flakes for garnish (optional, for heat)
Ingredient notes:
- Cashews: Soaking softens them for a smoother blend. Quick-hot soak: pour boiling water over cashews and let sit 15–20 minutes. Overnight soak in cold water also works.
- Sun-dried tomatoes: Oil-packed versions are more flavorful and already tender. If using dry tomatoes, rehydrate in hot water and reserve some soaking liquid to thin the sauce if needed.
- Nutritional yeast: Adds a “cheesy” flavor; omit only if you want a totally different flavor profile.
Step-by-step overview
- Soak cashews if needed and bring a pot of salted water to boil.
- Cook pasta until al dente and reserve a splash of pasta water.
- Blend sauce ingredients until smooth, adjusting thickness with broth or reserved pasta water.
- Heat the sauce, toss with pasta, and finish with basil, vegan parmesan, and red pepper flakes.
Directions to follow
- Soak the cashews: Cover raw cashews with hot water for 15–20 minutes, or soak cold overnight. Drain before blending.
- Cook the pasta: Boil salted water and cook pasta according to package instructions for al dente. Reserve 1/2 cup pasta water, then drain.
- Make the sauce: In a blender, combine soaked cashews, sun-dried tomatoes, garlic, vegetable broth, nutritional yeast, olive oil, salt, and pepper. Blend until completely smooth. Add a little more broth or reserved pasta water if the sauce is too thick.
- Warm and combine: Heat a pan over medium heat and pour in the blended sauce. Stir and cook 1–2 minutes until it’s warmed through and slightly thickened. Add the cooked pasta and toss until evenly coated. If needed, loosen with a splash of pasta water.
- Serve: Plate warm and garnish with torn fresh basil, a sprinkle of vegan parmesan, and red pepper flakes to taste.
Best ways to enjoy it
Pair this creamy sun-dried tomato pasta with light, contrasting sides:
- Crisp green salad with lemon vinaigrette to cut the richness.
- Roasted broccoli or asparagus tossed with garlic and lemon.
- Crusty bread or garlic bread made with vegan butter for sopping up sauce.
- Wine pairing: a dry rosé or a light red like Pinot Noir complements the tomato tang and richness.
Plating tip: Twist pasta into nests for an elegant presentation. Finish with a drizzle of olive oil and a few whole basil leaves for color.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container for up to 4 days. Keep the sauce and pasta together or store sauce separately for a fresher texture.
- Reheat: Gently rewarm in a skillet over low heat with a splash of vegetable broth or reserved pasta water. Stir until heated through. Microwaving works too—add a little liquid and cover to prevent drying.
- Freeze: Freeze the sauce (without pasta) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently, adding water or broth to reach desired consistency.
Food safety note: Cool leftovers to room temperature within 2 hours before refrigerating.
Helpful cooking tips
- Use the pasta water: A splash of starchy pasta water helps emulsify the sauce and make it silkier.
- Blender power: A high-speed blender yields the creamiest result. If your blender is weaker, soak cashews longer and chop garlic finely.
- Oil-packed tomatoes: Use a spoonful of the oil for extra richness and flavor; reduce added olive oil accordingly.
- Texture tweaks: For chunkier sauce, reserve some chopped sun-dried tomatoes and stir them in after blending.
- Nut allergies: Replace cashews with silken tofu, cauliflower, or blended white beans for a similar creamy texture.
Different ways to try it
- Add greens: Stir in baby spinach or arugula at the end until wilted.
- Boost protein: Mix in pan-seared tofu, chickpeas, or crumbled tempeh.
- Roast vegetables: Toss in roasted zucchini, bell peppers, or mushrooms for heartier bowls.
- Spice it up: Add smoked paprika, a dash of cayenne, or swap red pepper flakes for chili oil.
- Low-fat option: Use blanched cauliflower blended with a small handful of cashews for creaminess with fewer calories.
- “Marry Me” style twist: Add a touch of sun-dried tomato paste and extra herbs for a closer Marry Me pasta flavor profile.
Common questions
Q: How long does this take to make?
A: Active time is about 20–30 minutes, depending on pasta cooking time and whether you pre-soak cashews. Quick-soak cashews cut overall time.
Q: Can I make this nut-free?
A: Yes. Use silken tofu, cooked white beans, or steamed cauliflower blended with a little olive oil and nutritional yeast to achieve a creamy texture.
Q: Will the sauce thicken after cooling?
A: Yes—cashew-based sauces can firm up as they cool. Reheat gently with a splash of broth or pasta water to loosen it.
Q: Can I use sun-dried tomatoes in oil or dry-packed ones?
A: Both work. Oil-packed are tender and flavorful; dry-packed should be rehydrated in hot water for 10–15 minutes and drained before blending.
Q: Is this recipe suitable for meal prep?
A: Absolutely. Store sauce separately and combine with freshly cooked pasta when ready to eat for best texture.
Conclusion
If you want more inspiration for creamy, dairy-free sun-dried tomato pasta variations, check out this take on Vegan Creamy Sun Dried Tomato Pasta by Jackfruitful Kitchen. For a related, indulgent tomato-cream pasta idea (the popular “Marry Me” style) see Creamy Vegan Marry Me Pasta for extra flavor ideas and tips.
Creamy Vegan Sun-Dried Tomato Pasta
Ingredients
Pasta and Main Ingredients
- 12-16 oz Pasta of choice (spaghetti, penne, fusilli, or gluten-free) for 4 servings
- 1 cup Raw cashews (soaked) Substitute with silken tofu or cooked white beans for nut-free options.
- 1/2-3/4 cup Sun-dried tomatoes (oil-packed or rehydrated) If dry-packed, soak in hot water for 10-15 minutes.
- 2-3 cloves Garlic Or substitute with 1 tsp garlic powder.
- 1/2-1 cup Vegetable broth Adjust for desired sauce consistency.
- 2-3 tbsp Nutritional yeast For cheesy, savory depth.
- 1-2 tbsp Olive oil Use oil from sun-dried tomatoes for extra flavor if oil-packed.
Seasoning and Garnishes
- Salt and black pepper to taste
- Fresh basil leaves for garnish
- Vegan parmesan store-bought or sprinkle of nutritional yeast + finely ground nuts for garnish.
- Red pepper flakes optional, for heat.
Instructions
Preparation
- Soak the cashews: Cover raw cashews with hot water for 15–20 minutes, or soak cold overnight. Drain before blending.
- Cook the pasta: Boil salted water and cook pasta according to package instructions for al dente. Reserve 1/2 cup pasta water, then drain.
Making the Sauce and Combining
- Make the sauce: In a blender, combine soaked cashews, sun-dried tomatoes, garlic, vegetable broth, nutritional yeast, olive oil, salt, and pepper. Blend until completely smooth. Add a little more broth or reserved pasta water if the sauce is too thick.
- Warm and combine: Heat a pan over medium heat and pour in the blended sauce. Stir and cook for 1–2 minutes until it’s warmed through and slightly thickened. Add the cooked pasta and toss until evenly coated. If needed, loosen with a splash of pasta water.
- Serve: Plate warm and garnish with torn fresh basil, a sprinkle of vegan parmesan, and red pepper flakes to taste.
